Goat Cheese Crepes With Fig Jam
- 1 cup milk
- 1 egg
- 1/2 cup all-purpose flour plus
- 1 tablespoon all-purpose flour
- 1/2 teaspoon canola oil
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt plus more to taste
- 8 teaspoon unsalted butter
- 4 ounces goat cheese (chèvre) crumbled
- 6 tablespoons fig jam
- Chopped fresh flat-leaf parsley for garnish
In a bowl or batter pitcher, combine the milk, egg, flour, oil, thyme and the 1/2 teaspoon salt. Using an immersion blender, blend until smooth. Refrigerate for 2 to 8 hours.
In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tablespoons of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.
Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.
To assemble, on a clean work surface, lay a crepe flat. Top with 1/2 ounces of the cheese and season with salt. Fold the crepe into quarters and place on the prepared baking sheet. Repeat with the remaining crepes and cheese.
Broil the crepes until golden brown, 3 to 5 minutes. Place 2 crepes on each plate. Top with 1 1/2 tablespoons fig jam and garnish with parsley.
This recipe yields 4 servings.